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Overnight oats in the slow cooker
Breakfast

Overnight oats in the slow cooker

Warm porridge that cooks overnight in the slow cooker. Soft, mild and ready in the morning — no stovetop watching.

EverydayWinterWeekendBreakfastSlowcookVegetarian
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Rate:
430 min total
6 servings
Very Easy

Ingredients

servings
Units

  • Porridge

    • 1¼ cup coarse rolled oats or steel-cut oats
    • 2⅛ cup water
    • 2⅛ cup milk
    • ½ tsp salt
    • 1 tsp cinnamon
    • 1 tbsp butter

Instructions

  1. 1

    Mix

    1. Lightly grease the slow cooker insert if you like. Add oats, water, milk, salt and cinnamon if using. Stir.
    5 min
    SlowCooker
  2. 2

    Overnight cook

    1. Cook on LOW for 6–8 hours (usually overnight) until creamy.
    2. Stir in butter at the end if using. Taste and adjust salt.
    420 min
    LOW
    SlowCooker

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Details

Nutrition

Calories

220kcal

Protein

8g

Fat

6g

Carbs

34g

Serving Size

250g

Dietary

Allergens

GlutenMilk

Serving

Suggestions

  • • Serve warm with whatever you already have in the cupboard.

Side Pairings

  • • Apple slices and chopped nuts.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Refrigerate in a closed container for up to 3 days. Reheat with a little milk.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze in portions. Thaw in the refrigerator.

Reheating

  • • Stovetop: Warm in a pan with a splash of milk.

Tips

Preparation

  • • Check the porridge in the morning — slow cookers vary in heat.

Cooking

  • • Too thick: stir in more liquid. Too thin: leave uncovered 15–20 minutes on HIGH.

Serving

  • • It also works cold with yoghurt if it has time to cool.

Variations

Flavor

  • Diced apple or a spoon of apple butter on top adds autumn flavour.

Health

  • Replace half the milk with water for a lighter bowl.

Method

  • Steel-cut oats hold up best overnight. Fine oats can turn mushy — try 5–6 hours first.
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